How to Make Cranberry Almond Scones
These Cranberry Almond Scones are tender, buttery, and filled with sweet-tart cranberries and plenty of almond flavor. Sliced almonds on top add a little crunch, while a simple drizzle of icing and a dusting of powdered sugar make them extra special.
They’re easy to make in the food processor, which is one of my favorite ways to make scones because it quickly cuts the cold butter into the flour, creating those little pockets of butter that help give the scones their light, tender texture.
Serve these cranberry scones for breakfast, brunch, an afternoon coffee break, or whenever you want something a little sweet with your coffee or tea. They’re especially nice during the holiday season when fresh cranberries are easy to find
I love scones and have made many varieties:
It was only a matter of time before I made Cranberry Scones. These have a delicious almond flavor too.
I get excited about the little things, can you tell?
Place butter, sugar, baking powder, and salt into the food processor
Pulse until it resembles crumbs
I coated the cranberries in a little flour
This is the sticky part, but don’t be afraid… just add flour to your work surface and then sprinkle more flour on top and start folding it together.
It only takes a few folds, and it’s all blended and less sticky
I cut the scones with a circle cutter I had dipped in flour.
Sprinkled on sliced almonds, and they were ready to go in the oven.
Out came these light golden scones, and I love how toasty the almonds got.
Almost ready to eat, but they needed a little sprucing up!
Icing is sure to make them all look and taste sweet!
Why You’ll Love These Cranberry Almond Scones
• Buttery and tender: Cutting the butter into the flour creates a light, flaky texture.
• Lots of almond flavor: Almond extract and sliced almonds give these scones a delicious almond flavor without overpowering the cranberries.
• Sweet-tart cranberry flavor: Cranberries add just the right amount of brightness to the buttery scone.
• Easy to make: The food processor does much of the work, so you can have homemade scones ready for the oven without a lot of mixing.
• Perfect for breakfast or brunch: They’re also wonderful with coffee or tea as an afternoon treat.
One last thing… it snowed all over them, and by snow I mean sprinkled with powdered sugar. It doesn’t snow for real at our house, so we call powdered sugar “snow”. It seems like it’s snowing everywhere else.
I thought we’d enjoy some snow too.
I love that the food processor cuts the butter into the recipe just right before it begins to melt, and then it creates these pockets in the scone that make them bake up beautifully!
Cranberry Recipes
How to Make Cranberry Almond Scones
Ingredients
- 2 1/2 cups all-purpose flour, plus 3 tablespoons
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 large egg
- 1 teaspooon almond extract
- 1 cup whole milk
- 1 1/2 cups fresh cranberries
- 3/4 cup sliced almonds, of which 1/4 cup goes on top
glaze icing
- 1 cup powdered sugar
- 1-2 tablespoons water
- food coloring
Instructions
- Preheat oven 400 degrees
- In a food processor, add flour, sugar, baking powder, salt, and butter. Pulse until coarse crumbles, then transfer to larage bowl.
- Beat egg with milk and add almond extract to flour mixture and stir together (or use dough hook)
- Toss cranberries with 3 tablespoons flour, then add to a large bowl with almonds and blend. The dough will be very sticky.
- Flour your work surface well, pour batter out sprinkle with more flour, and fold together until blended.
- Form a smooth shape 1 inch thick. Cut with round cookie/biscuit cutter or cut into triangles.
- Place on silicone mat or parchment-lined baking sheet. Add the remaining ¼ cup sliced almonds to the tops of the scones. Bake for 15 minutes, until lightly golden.
As soon as I saw cranberries in the stores I grabbed extra to make these and I’m so glad I did. Here in the north east we got cranberries this week in some stores, I am so happy. These scones were delicious!
i gotta go buy almands and almond extract to make these ASAP! =]]
it’s totally worth the trip to the store 🙂